Asparagus Soup
45 Min

Asparagus Soup

Best made in spring when asparagus and fennel are in season, this soup is creamy with the simple addition of sesame seeds. Fennel adds fragrance and the ginger adds a delicious sharp bite.
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Cook Time

45 Minutes



Step 1
Discard the bottom 2 inches of the asparagus. Separate the tips and chop the stems.
Step 2
Separately, chop the fennel bulb and set the fennel fronds aside.
Step 3
In a medium stockpot, heat the olive oil and when the oil is just shy of smoking, add the whole garlic cloves. Fry them for 1 to 2 minutes and then add the cumin seeds and sliced onions.
Step 4
Cook the onions on medium heat until they have turned translucent or slightly golden brown.
Step 5
Now, add the fennel bulb, potato, serrano, ginger, and salt while cooking the mixture on medium to low heat.
Step 6
Add 1 cup of water and bring the mixture to a boil. Add the asparagus stems and sesame seeds and turn the heat off. Let the soup cool for another 10 to 15 minutes, then add the herbs and fennel fronds and use a blender to purée the entire soup.
Step 7
Just before serving, add the asparagus tips and garnish with sesame and pomegranate seeds. Drizzle olive oil on the soup if desired.
1 bunch of asparagus
1 small fennel bulb
3 to 4 tablespoons olive oil
8 to 10 garlic cloves
1 teaspoon cumin seeds
1/2 medium onion, sliced
1 small raw yellow potato, cut into 4 pieces
1 serrano chile
2-inch piece of ginger, chopped roughly
2 teaspoons sea salt
2 tablespoons sesame seeds (additional for garnish)
Small handful of herbs
Pomegranate seeds for garnish

Notes & Variations

  • Instead of fennel, use celery or zucchini.
  • Sesame seeds are optional. Feel free to substitute with pumpkin seeds, cashews, or almonds.
  • Crumbled chevre makes a delicious topping to the soup.
45 Min

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